STIR-FRIED BRUSSELS SPROUTS WITH SHALLOTS, HAZELNUTS, AND SHERRY

Stir-Fried Brussels Sprouts with Shallots, Hazelnuts, and Sherry image

Number Of Ingredients 11

Ingredients

1/2 cup sherry
1 1/2 tablespoons soy sauce
2 teaspoons light brown sugar
1 teaspoon Asian sesame oil
1 teaspoon cornstarch
5 medium-large shallots, peeled, sliced about 1/4" thick, and separated into rings
2 1/2 pounds Brussels sprouts, preferably about 1-1/2" in diameter, trimmed and quartered through the core
1 tablespoon garlic, pressed or grated
3/4 cup hazelnuts, lightly roasted, cooled, skinned, and roughly chopped
1 salt and pepper
3 tablespoons vegetable oil

Steps:

In a small bowl, mix the sherry, soy sauce, brown sugar, sesame oil, and cornstarch to blend. Set aside.
In a large, nonstick skillet over medium-high heat, heat 2T vegetable oil until shimmering. Add the shallots and 1/4 t salt, toss to coat, spread into a single layer, and cook, stirring occasionally, until soft and browned at the edges, about 6 minutes. With a slotted spoon, scoop the shallots onto paper towels to drain, leaving as much oil as possible in the skillet.
Return the skillet to high heat and heat until the oil is shimmering. Add half the Brussels sprouts and 1/4 t salt, toss to coat, spread into a single layer (with as may cut sides down as possible), and cook, undisturbed, until well browned on the bottom, about 4 minutes. Toss and continue to cook for 3 minutes longer. Scrape into a bowl and set aside. Return the skillet to high heat, add 1 1/2 t oil, and seat until shimmering; repeat to cook the remaining Brussels sprouts.
Adjust the heat to medium, clear the center of the pan, add the remixing 1 1/2 t oil, and heat for a moment. Add the garlic and cook, stirring and masking it, until fragrant, about 40 seconds. Return the first batch of Brussels sprouts to the skillet and stir to combine. Whisk the soy sauce mixture to recombine, add it to the skillet, and cook, stirring constantly, until thickened, about 45 seconds.
Add the shallots, hazelnuts, 1/4 t sale, and pepper to taste and cook, stirring constantly, until all the vegetables are glazed with sauce, about 40 seconds. Serve at once.